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Categories:
zucchini gold potatoes corn eggs flour baking soda vegetable oil shrimp olive oil baby lettuce leaves green onion lemon juice
Viewed: 22 - Published at: 3 years agoIngredients
- 4 medium zucchini grated
- 7 ounces yukon gold potatoes grated
- 2 corn on the cob kernels removed
- 2 eggs lightly beaten
- 1/3 cup self rising flour
- 1/2 teaspoon baking soda
- vegetable oil for frying
- 1 1/2 pounds large shrimp 60 shrimp, peeled and deveined, with tails on
- 1 teaspoon grated lemon peel
- 1 tablespoon olive oil
- 2 cups baby lettuce leaves
- 1 green onion thinly sliced diagonally
- 2 teaspoons lemon juice
Method
- Preheat the oven to 250°F.
- Using a clean tea towel, squeeze excess liquid from zucchini and potatoes until as dry as possible. Combine zucchini, potatoes, corn kernels, egg, flour and baking soda in a large bowl. Season with salt and black pepper.
- Heat a little vegetable oil in a large nonstick skillet on medium heat. Drop rounded tablespoons of zucchini mixture into pan, pressing down slightly with the back of a spoon. Cook until browned on both sides and cooked through.
- Transfer to a baking pan and place in the oven to keep warm. Heat additional oil and cook remaining zucchini mixture, until you have 30 cakes.
- Mix shrimp, lemon peel and 1 tbsp of the olive oil in a large bowl. Season with salt and pepper. Heat the same skillet on high heat. Cook shrimp, turning, until they change color and are just cooked through.
- Combine remaining 2 tsp olive oil, lettuce, green onion, lemon juice and a little salt and pepper in a large bowl; toss gently. Serve each zucchini cake topped with 2 shrimp and salad.
